Chicken Popcorn with Panch Phoron flavour

 

           Looking for some easy to make chicken appetizers for your special party? Then here you are - yummy chicken popcorn in a fusion style. I skipped the mandatory spices and instead added some panch phoron (Bengali five spice) powder and then coated with dry roasted oats. 

          It is absolutely simple and can be dished out in a jiffy. Enjoy them with green chutney, tomato sauce and a sprinkle of some chaat masala. They can also be had as a side dish with dal-chawal or as a tea-time snack too. So check out the step by step pictorial recipe to prepare these crisp bite-sized delicacy.

             For the panch phoron powder - dry roast 1 tsp. each of mustard seeds, nigella seeds, cumin seeds, fennel seeds and 1/2 tsp. of fenugreek seeds. Cool and grind into a fine powder. Store the remaining in an air-tight container for later use. 

               So satisfy your cravings with these irresistible homemade chicken popcorn, obviously with some twist. They are a great party recipe and will be loved by one and all, especially will be a great hit with the kids.

• 400-500 gms. boneless chicken cubes
• salt to taste
• 1 egg
• 1 tsp. ginger-garlic paste
• 1 tbsp. rice flour
• 1 tbsp. red chili powder
• 1 tbsp. panch phoron powder
• 1/2 tsp. turmeric powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped
• 2 cups oats dry roasted + a pinch of salt
• 2 cups oil to deep fry 

            In a bowl, mix together all the above mentioned ingredients (except oats & oil). Keep aside to marinate for 2-3 hours or overnight in the fridge. Then coat them in the oat mix and refrigerate for 30 minutes.

           Heat oil in a pan / kadai and deep fry the chicken popcorn in batches till light golden in colour. Drain on a kitchen towel.

          Serve as appetizers with tomato sauce, green chutney and a sprinkle of some chaat masala. 

                     Mix all the above mentioned ingredients (except oats & oil). Keep aside

                     to marinate for 2-3 hours. 

                                 Coat them in the oat mix.

                                  Refrigerate for 30 minutes.

                    Heat oil in a pan & deep fry the chicken popcorn till light golden colour. 

                                  Drain on a kitchen towel.

                       Serve with tomato sauce, green chutney & a sprinkle of chaat masala.